Swiss Steak

1 1/2 pounds round steak — or swiss steak
1/4 cup flour salt and pepper — to taste
1 cup chopped onion
14 1/2 ounces canned tomatoes — chopped
1 cup water
2 tbs. flour

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Trim steak. Cover trimmed steak with 1/4 cup flour, salt and pepper. Beat in flour on both sides of steak, tenderizing meat. Render the trimmed steak fat in a skillet over medium high heat. Once fat is rendered, remove solid pieces from pan. Brown chopped onion in rendered fat. Add tenderized steak, browning on both sides. Add tomatoes. Cover and cook over low heat for 1 hour, 1 1/2 hours for thicker steak. (Or steak may be baked in a 350 degree oven, covered, for 1 hour). Once steak is cooked, remove steak to platter. Whisk together 1 cup water and 1/8 cup flour, add to skillet and boil 2-3 minutes. If too thick, add more water. Serve gravy over steak.

Stir Fry

1 pound meat (chicken, beef, pork or shrimp)
1 cup broccoli, cauliflower, or asparagus; — blanched
1 cup sliced mushrooms
1 8 ounce can waterchestnuts
1/3 cup cold water
2 teaspoons cornstarch
1 tablespoon dry sherry
2 tablespoons soy sauce
1 clove garlic
4 sliced green onions
1/2 cup bean sprouts
3 tablespoons vegetable oil

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Prepare the meat by slicing or cubing into bite sized pieces. If using shrimp, shells should be removed and shrimp can be left whole. Heat 1 tablespoon of vegetable oil in an electric wok until very hot. Add garlic and green onions and saute until garlic is fragrant and beginning to brown. Add bean sprouts and water chestnuts. Saute one minute more. Remove mixture from wok and set aside. Add 1 tablespoon oil to the wok. Saute sliced mushrooms until they begin to brown. Add broccoli, cauliflower or asparagus and saute one minute more. Remove mixture from wok and set aside. Add 1 tablespoon oil to the wok. Add the meat and saute until the meat is thoroughly cooked through. While meat is cooking, combine the water, cornstarch, dry sherry and soy sauce. Once meat is cooked, add this cornstarch mixture to wok and stir until the sauce begins to boil. Stir in the bean sprout mixture. Place the mushroom mixture over the top of the stir fry. Cover the wok with a lid and cook for one to two minutes. Stir to combine all ingredients and serve over rice.

Sponge Cake

4 eggs — lightly beaten
2 cups sugar
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup hot milk
1 teaspoon vanilla

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Mix eggs, sugar, flour, baking powder, salt and vanilla. Add milk and blend until smooth. Pour batter into a greased angel food cake pan. Bake at 350 degrees for 1/2 hour.

Spiced Tea

3 cups sugar
2 cups Tang
1 cup instant lemon flavored tea
1 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon nutmeg

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Combine all ingredients in a large Tupperware container. Use 2 teaspoons to 1 cup hot water. Store remaining tea in the Tupperware container, tightly sealed.

Southwestern Bean Salad

15 1/2 ounces kidney beans, canned — drained
15 ounces black beans — canned, drained
15 1/2 ounces garbanzo beans, canned — drained
2 celery ribs — sliced
1 medium red onion — diced
1 to 2 small tomatoes
1 cup frozen corn — thawed
3/4 cup thick and chunky salsa
1/4 cup vegetable oil
1/4 cup lime juice
1 1/2 teaspoons chili powder
1 teaspoon salt — optional
1/2 teaspoon cumin — or more to taste

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In a large bowl, combine beans, celery, onion, tomato and corn. In small bowl combine salsa, oil, lime juice, chili powder, salt and cumin; mix well. Pour over bean mixture and toss to coat. Cover and chill at least 2 hours.

Sour Cream Doughnuts

1/2 cup sour cream
1 cup sugar
1 cup sour milk
2 eggs
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1 dash nutmeg
6 cups flour

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Combine all ingredients to form a soft dough. Roll out dough to about a 1/2″ thickness and cut into doughnut shapes. Fry, a few at a time, in hot oil. Serve warm.

Sloppy Joes

1 pound ground beef
1/2 cup onion — chopped
1/4 cup celery — chopped
8 ounce can tomato sauce
1 tablespoon vinegar
1 tablespoon sugar
1 teaspoon salt
1 1/2 tablespoons Worcestershire sauce
1/4 cup catsup

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Brown ground beef. Add celery and onion and cook until tender. Drain well. Add all other ingredients and simmer, covered, 20 minutes.

Saltine Cookies

40 saltine crackers
1 cup melted butter
1 cup brown sugar
1 cup chopped pecans
1 cup semisweet chocolate chips
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Line a 9×13 pan with aluminum foil. Place crackers in a single layer over the foil. Combine melted butter and brown sugar and mix well. Pour evenly over the saltines. Bake in a 350 oven for 5 minutes. Remove pan from oven, and sprinkle pecans and chocolate chips evenly over the saltines. Return pan to oven and cook just until the chocolate chips begin to melt. Remove pan from oven. Cool cookies completely.

Rice Krispies Treats

6 cups rice krispies
1/4 cup margarine
10 1/2 ounces marshmallows
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Melt margarine with marshmallows in a large saucepan over low heat. Stir until completely melted. Remove from heat. Add rice krispies; stir until well coated. Press mixture into greased 13x9x2 inch pan. Cool; cut into squares. Yield: 24 squares, 2×2 inches. Microwave directions: Microwave margarine in large mixing bowl on high for 45 seconds or until melted. Add marshmallows; stir to combine. Microwave 1 1/2 minutes or until smooth, stirring after 45 seconds. Immediately add rice krispies cereal; stir until well coated. Press mixture into greased 13x9x2 inch pan. Cool; cut into squares.